Matcha & Vanilla Raw Vegan Cheesecake

For the Crust

• 1 1/2 cupShredded Coconut
• 1 1/2 cupalmond meal
• 1/3 cupVanilla & Coconut Plant Protein
• 1/3 cuppure maple syrup
• 60 gramOrganic Cacao Butter (melted)

For the Filling

• 2 1/2 cupOrganic Raw Cashews (soaked for a few hours prior)
• 1/3 cupcoconut yoghurt
• 1/4 cupVanilla & Coconut Plant Protein
• 1/4 cupcoconut oil (melted)
• 1/3 cuppure maple syrup
• 50 millilitrelemon juice
• 1 teaspoonvanilla powder or vanilla extract
• 1 1/2 teaspoonOrganic Japanese Matcha
• pinchsalt

1. 1. Line a 7-inch cake tin with baking paper. To make the base, combine shredded coconut, almond meal and protein powder in a bowl, and add the maple syrup and melted coconut oil. Mix together until combined and then pour the mixture into the cake tin, making a thin, even layer on the bottom and pressing it up against the sides to form the crust. 
2. 2. Pop the crust into the fridge or freezer while you prepare the filling. To make the filling, simply add all of the filling ingredients except for the matcha into a blender, and blend until smooth. The mixture should be runny enough to pour, so if it is too thick, you can add some coconut milk (or nut milk of your choice) and blend until it’s smooth.
3. 3. Pour half of the filling mixture into the crust, and place it in the freezer to begin to set. Meanwhile, add the matcha powder to the rest of the filling mixture and blend for a few seconds to mix it through. When the cheesecake filling has set a little bit, pour the rest of the mixture on top, and place the cheesecake back into the freezer for a few hours to set. 
4. We recommend storing the cheesecake in the freezer and taking it out half an hour before serving for the best texture. You can store the cheesecake in the fridge for up to 3 days, or in the freezer for up to one month.